Mushroom and Miso Soup
1 tbsp olive oil
1 onion, thinly sliced
175g/6oz shiitake mushrooms, thinly sliced
450g/1lb baby spinach leaves
1.2 litres/2 pints/5 cups vegetable stock
4 tbsp miso
1 Heat the oil in a large pan over a low heat. Add the onion and cook gently for 15 minutes or until soft.
2 Add the mushrooms and cook for 5 minutes, then stir in the spinach and hot stock. Heat gently for 3 minutes.
3 Stir in the miso but take care that the soup does not boil. Ladle the soup into warmed bowls and serve immediately.